|1 pkg (21 rolls)||Bridgford Brioche Bun Dough (6586) or Bridgford White Bun Dough (6585), thawed|
|Melted butter or olive oil|
Lightly grease sheet pans; set aside. On a lightly floured surface, slightly flatted each dough piece and roll tightly into a log, sealing seams. Arrange logs, seam side down on prepared pan ½ to 1 inch apart (so they rise up against each other). Brush lightly with melted butter or oil. Place in warmed proof box to rise until double in size. Remove from proof box and brush lightly with egg wash. Bake in a preheated 325 ̊ convection oven for 12-15 minutes or until golden brown. Remove from oven to cool on wire rack. Once cooled, split horizontally for hot dogs.
Yield: 21 BunsPrint Recipe
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